Moroccan Braised Chicken and Carrots

I got me a clean dog.

I got me a clean house.

I got me some clean laundry.

I got me a fully stocked fridge.

I got me some badical grammar.

See what happens when you don’t work for 1 day? Everything goes OUT THE WINDOW.

Moroccan Braised Chicken with Carrots and Golden Raisins:

What it takes for maybe 4? (Adapted from Whole Living)

* 5 to 6 skinless chicken thighs

* 1 cup quinoa

* 1/2 tsp whole cumin seed

* 1/4th tsp ground coriander

* 1 large onion, halved and thinly sliced

* 1/2 cup white wine

* 4 large carrots, cut on the bias into 1-inch chunks

* 1 1/2 cups chicken broth

* 1/4th cup golden raisins

* 2 Tbs. vegetable oil

* 1/4th cup cilantro

* coarse salt and freshly ground pepper

Preheat oven to 350.

Heat a large ovenproof pot over medium-high. Toss the spices in and toast about a minute. Transfer to a small bowl. Add the oil to the pan to heat. Season the chicken on both sides with salt and pepper. Lay in the pan to brown on both sides, about 6 minutes total. Remove from the pot and set aside. Reduce the heat a tad and add the onion. Saute for 3 minutes. Add the wine to deglaze, scraping up the browned bits with a wooden spoon. Add the carrots, stock, raisins, chicken (with accumulated juices) and the spices to the pot. Bring to a boil, cover and transfer to the oven. Braise until the chicken is very tender, about 45 minutes.

In the meantime, bring quinoa, 2 cups of water and a pinch of salt to a boil. Reduce the heat and simmer until the quinoa is tender, roughly 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving.

Garnish chicken and carrots with cilantro and serve with quinoa.